Rhubarb Sweet Rolls

If you remember from my last rhubarb posts, I have a lot of it. My wonderful parents have a garden, and in the summertime they are overflowing with produce of all kinds: tomatoes, beans, peppers, lettuce, carrots, and especially rhubarb. They usually have so much rhubarb and it grows so fast that they can’t physically keep or use it all.Last summer, my parents gave me 8 freezer bags full of rhubarb, and I’ve been looking for ways to use it up, especially because my dad told me they have a ton more for me to take. Ah! Pretty soon, it will overrun my freezer.Well, I woke up yesterday, and it was cold and rainy – a perfect baking day! I scoured Pinterest, and soon came upon these rolls, and decided the time was ripe (hah!) for another rhubarb recipe. If you are anything like my parents, and you have an abundance of rhubarb and not many ideas (I can’t make pie, as Paul is allergic to strawberries), I’m here to help! These are sweet and a little tart, but they are basically cinnamon rolls, but instead of a cinnamon filling, a quick rhubarb “jam” situation. You can have them for breakfast, or dessert and (if you’re daring!), put a scoop of vanilla ice cream on a warmed roll.

Ingredients

Yield: 12 rolls

For the dough:

¾ c. milk
4 tbsp. (¼ c.) butter, cubed
2¼ tsp. (or 1 packet) instant or active dry yeast
2 tbsp. sugar
1 egg, beaten
¾ tsp. salt
3¼ c. flour

For the filling:

4 c. sliced rhubarb, divided (the recipe says 3 cups, but I’ll explain)
½ c. sugar
2 tbsp. lemon juice
2 tsp. cornstarch

For the glaze:

Leftover filling
1-2 c. icing sugar (as needed)
1 tbsp. lemon juice (if needed)

To make the dough, in a large glass measuring cup, warm the milk and butter together in a microwave until the mixture reaches between 100-110°F. Be careful! Don’t go over. Too hot, and you run the risk of killing your yeast. Stir in the yeast and sugar. Wait 5 minutes for the mixture to start to bubble and foam. If it doesn’t, your yeast is dead and you need to start again with new, fresh yeast.In the bowl of a stand mixer fitted with the dough hook attachment, combine the beaten egg, the milk mixture, the flour, and the salt. Beat with the dough hook, on low at first, then on medium for about 5 minutes until the dough comes together and becomes smooth and elastic.Remove the dough from the bowl and form into a ball. Oil the mixer bowl, then place the dough into the bowl, rolling to cover with oil. Plastic wrap the bowl, and set in a warm spot for 1-2 hours, until doubled in size. Make the filling while the dough rises.For the filling, in a medium saucepan, combine 3 cups of the sliced rhubarb (reserving 1 cup for the filling when it’s done – I’m a fan of rhubarb chunks, not just puree), the sugar, lemon juice, and cornstarch.Cook the mixture over medium heat, stirring constantly, until rhubarb breaks down and the mixture turns thick, into a jam-like consistency. Set aside filling to cool while the dough finishes its rise.To assemble the rolls, spray a 9×13 pan with non-stick spray and set aside. Lightly flour your work surface, and turn out the risen dough, gently rolling into a large rectangle, approximately 18×12.Spread 1-1½ cups of the filling over the dough, leaving about 1 inch of room around the edges of the dough. Sprinkle the reserved rhubarb chunks over the filling. Now it gets messy – beware! Roll the dough log in, starting from the top long edge. Some of the filling might leak out, but that’s okay. Get the roll as tight as you can, and make sure the seam side is down to try and seal it as much as possible.With a sharp serrated knife (or unflavoured waxed dental floss – that’s what I use!) cut the log into 12 even pieces. I use dental floss for all of my cinnamon roll cutting – it’s a trick I learned years ago. Just wrap the floss around the roll, and pull. It will cut everything for you! Easy-peasy.Place the cut rolls into the prepared pan, with a little bit of space between them, not squished tight. They need room to rise again. If you had a bunch of filling come out of the rolls, you can drizzle some extra filling over the rolls. Cover with plastic wrap, and leave in a warm place for the second rise, about 30-45 minutes, until the rolls fill the pan and are touching.Preheat oven to 350°. Make a simple egg wash (if desired), and brush rolls to help browning. Bake in the preheated oven for 25-35 minutes, until golden brown and bubbling.While the rolls bake, make the glaze. My glaze is different from the original (I didn’t want any leftover puree). In a medium bowl, combine the leftover rhubarb filling with 1-2 cups of icing sugar, as needed. There is enough moisture in the filling that you shouldn’t need any lemon juice, but if you like a runnier glaze, then use more liquid. Drizzle or pour glaze over the rolls as soon as they come out of the oven.Cool in the pan, and serve warm.

Rhubarb Upside-Down Cake

Rhubarb is a classic summer flavour, and thanks to my parents, I have a pretty much never-ending supply. They have an absolutely massive rhubarb plant that seems to produce twice as much rhubarb than the year before!

I feel like I never know what to do with it all, so I freeze it, so just in case inspiration strikes in the middle of winter, or early spring, I have rhubarb on hand so I’m not left waiting six months to make a recipe.

When I called my parents for a visit, my dad said, slightly menacingly, “Bring a cooler”. Apparently, they have upwards of 10 bags of rhubarb for me. That’s a heck of a lot of rhubarb. I’m going to have rhubarb coming out of my ears for the next few months.

Either way, I knew I was going to be getting a lot more rhubarb soon, so I figured I should try and use up the rest of the rhubarb I currently have. This cake hits the spot exactly.

I made a few changes to this original recipe, but they were small. I used both vanilla and almond extract, and I added some cinnamon to the cake so it had a bit of a spice cake feel, and I also left out the strawberry jam called for, because Paul is allergic. I have reflected these changes in the recipe below, and the cake still turned out beautifully.

If you are a rhubarb fan, and have some rhubarb to spare, make this cake! You won’t regret it.

Ingredients

Yield: 1 9-inch cake

For the rhubarb layer:

3-4 c. fresh or frozen and thawed rhubarb
¼ c. sugar
¼ tsp. cinnamon

For the cake:

1¼ c. flour
½ c. ground almonds (almond meal or almond flour)
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ c. butter, softened
¾ c. sugar
2 eggs
½ tsp. vanilla
½ tsp. almond extract
¾ c. buttermilk

Preheat oven to 350°F.

Spray a 9-inch cake pan with cooking spray, and line the bottom with parchment paper. Set aside.

To make the rhubarb layer, in a small bowl, whisk together the sugar and cinnamon. Sprinkle the cinnamon sugar mixture over the bottom of the pan, then add the rhubarb, spreading in an even layer.

To make the cake, in a large mixing bowl, whisk together the flour, ground almonds, baking powder, baking soda, and salt.

In the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing after each addition. Mix in the vanilla and almond extract, and beat again.

Add the dry ingredients in three additions, alternating with the buttermilk. You should begin and end with the dry ingredients.

Pour the batter into the prepared pan over the rhubarb, spreading the batter smooth on top.

Bake in the preheated oven for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool on a wire rack, in the pan, for 30-40 minutes. Run a knife along the sides of the cake pan while cooling to make sure the cake will pull away from the sides of the pan. Once cooler, invert onto a serving platter or cake stand, lift off the cake pan, and peel off the parchment paper.

Slice, serve, and enjoy!

Rhubarb Pie

Warm weather means it’s rhubarb season! I didn’t actually have any fresh rhubarb on hand, but I did have a bunch of frozen rhubarb from last year. When I woke up this morning, I had the urge to bake something, and I asked Paul for his opinion.

Of course, his one-word answer: pie. He is a pie fiend. Loves it more than cake. There’s a reason I’ve made him birthday pies a few times (including this year!).

I was feeling pretty lazy today though as well, and didn’t want to go to the store for any ingredients, hence rhubarb pie!

This beautiful pie is a combination of two different recipes (this one and this one), and a little of my own twists. Rhubarb is such a unique flavour, and so tart, and I really liked the idea of highlighting the tartness.

This is such a good pie to welcome the warm months!

Ingredients

Yield: 1 9-inch pie

1 recipe Flaky Butter Pie Crust
5-6 c. chopped rhubarb (fresh or frozen and thawed)
2 c. sugar
½ c. flour
1 tsp. cinnamon
1½ tbsp. butter

Preheat oven to 450°F.

Roll out pie crust to cover a 9 inch pie plate. Trim edges. Set aside.

In a large bowl, whisk together the sugar, flour, and cinnamon. Toss in the rhubarb until well-coated.

Transfer the rhubarb mixture into the prepared pie plate. Roll out the remaining crust to cover the top of the pie. Crimp edges in a decorative fashion, and cut a few slits across the top of the pie.

Bake in the preheated oven for 15 minutes, then reduce oven heat to 350°F and bake for 40-45 minutes.

Lemon Rhubarb Bundt Cake

I found something amazing to do with some of the rhubarb my parents gifted to me! This cake was the perfect option. It is sweet, tart, lemony, moist, and has a beautiful splash of rhubarb right in the middle.

You know me by now, and when friends come over, I love to have some baked goods of some kind to offer them. If I don’t have anything prepared and friends come over to visit, I actually feel bad! I’ve built up a bit of a reputation in that I always have something delicious to munch on if we have visitors, and if I don’t live up to the name, there’s a little bit of guilt.

Well, a friend of mine came over last night for a dinner/movie date. We made dinner, I made dessert, and then we just caught up over a movie and just had some relaxation time. It was awesome. I was looking for a sweet treat for dessert, and I had a ton (and I mean a TON) of rhubarb in my freezer. Bless those parents of mine, they gave me so much!

I took to Pinterest, and found this eye-catching recipe. It looked amazing, used mostly pantry staples, and seemed to yield some delicious results. Boy, were my expectations lived up to! This cake is phenomenal. It’s got a little bit of tartness, some sweet, and a whole lot of AWESOME. If you have some time, and some rhubarb, I highly suggest you go make this cake!

Ingredients

Yield: 1 Bundt cake

For the cake:

1 c. butter, softened
1¾ c. sugar
Zest of 1-2 lemons (I used the zest of 1 lemon, and about 2 tsp. of lemon juice)
3 eggs
1 tsp. vanilla
2½ c. + 2 tbsp. flour, divided
1 tsp. baking powder
1 tsp. salt
¾ c. buttermilk (or milk with 2 tsp. vinegar or lemon juice mixed in)
3 c. diced rhubarb

For the glaze:

Juice of 1 lemon
2-3 c. icing sugar

Preheat oven to 350ºF. Grease and flour a Bundt pan (or use some Miracle Cake Release. 1:1:1 ratio of flour, vegetable shortening, and oil.) and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, combine the butter, sugar, and lemon zest/juice and whip until light and fluffy. Add the eggs, one at a time, combining after each addition. Add in the vanilla.

In a separate, medium mixing bowl, whisk together the flour (the first amount), baking powder, and salt.

Add the dry ingredients to the butter mixture alternately with the buttermilk, ideally in 3 portions of each, until everything is fully incorporated.

Toss the rhubarb with the second measurement of flour to coat rhubarb evenly. Fold into the cake batter with a spatula.

Transfer cake batter into prepared pan, and smooth evenly with a spatula. Bake in preheated oven for 60-70 minutes, or until a toothpick inserted in the center of the cake comes out clean. (Mine took even longer, because my oven tends to run a bit cool.)

Remove the cake from the oven and let cool about 30 minutes in the pan, then remove from pan and let cool. If you glaze your cake while warm, the glaze will be a bit runnier, but you can still do this.

To make the glaze, in a small bowl whisk together the lemon juice, and 2 c. of the icing sugar. Add more icing sugar for a thicker glaze, depending on how much juice you got from the lemon. (I needed to add an extra half-cup or so.) Pour the glaze evenly over the cake.

Slice, serve, and enjoy!

 

 

 

Rhubarb Scones

It’s summertime! That means I have lots of free time on my hands, and my parents have a garden full to bursting with fresh produce, veggies, and fruits. One of the many fruits of their labour (sorry, I couldn’t resist! Ha!) is rhubarb.

My dad recently came down to visit, and brought with him a TON of rhubarb. I mean a ton. I cut it all up, and separated it, there was probably around seven cups of fresh cut rhubarb! I was so excited! Cue searching rhubarb recipes on Pintrest.

I came across a few recipes for rhubarb scones, but every recipe I found included heavy cream. Now, heavy cream is not a staple in my refrigerator. Why? Because I just don’t use it enough! I use it for baking, and that’s about it. If I’m too busy to use it, it goes bad, and there goes money down the drain. Boo! So I decided to compromise.

I searched for a simple, plain scone recipe (because I love breakfast baked goods, I just forget to make them for breakfast), and found this one that seemed absolutely perfect. It used everything I had in my pantry and refrigerator (no heavy cream, just milk. Score!), and was a plain recipe that I figured I could easily jazz up with rhubarb.

The only changes I made to the recipe, and I’ll add them below in addition to the link of the original recipe above, was to add about 2 cups of chopped frozen rhubarb to the scones, then sprinkle the tops with a simple cinnamon sugar mixture.

It’s been crazy hot here in Southern Alberta lately, so you may not see too many baked goods around these parts this summer. I reserve baking for when the weather cools off a bit, and the afternoon I made these, Lethbridge decided to grace us with a bit of a thunderstorm. It’s okay though, I’ve got some great no-bake recipes planned, including a chocolatey treat up next!

As for these rhubarb scones, just make them, and enjoy the delicious tartness of fresh rhubarb! These taste great on their own, a little tart, a little sweet, a lot of flavour. But, these babies are just as good with strawberry jam, or butter and cinnamon sugar to top with as well! Enjoy!

Ingredients

Yield: 8 scones

2½ c. flour
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold, and cut into pieces
1/3 c. sugar
2/3 c. milk
2 c. rhubarb, chopped
Cinnamon sugar, to garnish

Preheat the oven to 425°F.  Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, combine the flour, baking powder and salt. Add in the butter chunks, and with a pastry blender, combine until the mixture resembles fine crumbs.

Add sugar, and stir to combine. Add in the rhubarb and the milk, and stir with a wooden spoon until the dough comes together. It may be crumbly. Use your hands if you need to knead the dough until it becomes cohesive.

Pat dough or roll into a circle about 1½ inches thick. With a knife, cut the dough into 8 pieces. Transfer the wedges onto the prepared baking tray, letting the edges touch for softer scones, or separate for crisper scones.

Bake for 12-15 minutes, or until a light golden brown on top.